Die Mikroflora des Getreides im Reinigungsund Vermahlungsdiagramm II. Mitt.: Untersuchungen über die Auswirkung der Trocknung auf den mikrobiellen Keimgehalt des Getreides

Abstract

Summary (1) Research were carried out in order to examine the effect of cereal-drying on their microorganisms. (2) Barley (moisture 17% up to 30%) and rye (moisture 14%, 20%, and 25%) were tested. (3) The drying temperatures applied ranged between 40°C and 80°C (barley) and 40°C and 65°C (rye). Moreover, in some tests the rye was first exposed to a hydro-thermic treatment (1 min. steam feed, 2 min. reaction). (4) The results show that by drying cerials always a decrease of the microbial content, more or less, is caused. (5) A decrease of the bacterial flora is to be recognized when the drying temperature is higher than 50°C. (6) A drying temperature of 40°C is already injurious to the fungi. (7) This effect is not only caused by the temperature, but also by the moisture content of the cerials. At temperatures within the range of 40°C-60°C this influence is more pronounced than at temperatures above 60°C. (8) When hydro-thermic treatment was applied before drying, a considerable decrease of the bacteria and moulds was observed already at 40°C, due to the short-termed increase of the temperature by 5° up to 15°C.